Pumpkin Risotto With Bacon Instant Pot Recipes

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PUMPKIN RISOTTO WITH BACON (INSTANT POT)



Pumpkin Risotto with Bacon (Instant Pot) image

Pumpkin Risotto with Bacon is an easy, Instant Pot risotto with creamy pumpkin and crumbled bacon. It's the easiest risotto ever!

Provided by Marcie

Categories     Instant Pot

Time 43m

Number Of Ingredients 10

4 slices thick center cut no nitrates bacon (chopped)
1/2 onion (chopped)
2 cloves garlic (minced)
1 tablespoon chopped fresh sage or 1 teaspoon dried
1/2 teaspoon ground nutmeg
1 cup arborio rice
2 3/4 cups homemade vegetable stock (substitute with store bought stock)
1 cup homemade pumpkin puree* (substitute with store bought pumpkin puree)
1/2 cup freshly grated parmesan cheese
Salt and freshly ground pepper (to taste)

Steps:

  • Press the Sauté button on the Instant Pot. Add the bacon and cook for 10 minutes or until crisp. Remove from the pot with a slotted spoon and place on a plate lined with a paper towel.
  • Add the onion to the bacon grease in the pot and cook for 5 minutes until softened. Add the garlic and cook 30 seconds more.
  • Add the sage, nutmeg, arborio rice, vegetable stock and pumpkin to the Instant Pot and stir until combined.
  • Secure the lid and close the venting valve. Cook at high pressure for 8 minutes. The Instant Pot will take 10-15 minutes to come to pressure, then will begin the cooking time. Quick release the pressure when the cooking time has finished.
  • Remove the lid and stir in the parmesan cheese and salt and pepper, to taste.
  • Serve immediately topped with the crumbled bacon and chopped parsley. Enjoy!

Nutrition Facts : ServingSize 1 g, Calories 423 kcal, Carbohydrate 50 g, Protein 14 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 1080 mg, Fiber 4 g, Sugar 4 g

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